Prep: 20min + cooling & chilling
Cooking: 1 hour
250g Granita biscuits, crushed
100g butter, melted
3 x 250g pkt cream cheese
1 cup sugar
300g ctn light sour cream
1 tsp finely grated lemon rind
passionfruit pulp to decorate
2 eggs, lightly whisked
100g butter, chopped
1/2 cup sugar
1/4 cup passionfruit pulp
1/2 tsp finely grated lemon rind
1 tbsp lemon juice
1. Make passionfruit curd:
Combined eggs, butter, sugar, passionfruit and lemon rind and juice in a small saucepan over low heat. Cook, stirring for approx. 5 mins constantly or until coats the back of a spoon. Transfer to a bowl, cover with plastic wrap and place in the fridge to cool.
2. Preheat oven to 150 degrees (avoid using fan setting for this recipe). Grease and line the base of the cake tin. Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan and press biscuit mixture over the base until firm. Place in the fridge for 30min to chill.
3. Use an electric mixer to beat the cream until smooth. Add the eggs 1 at a time, beating well after each addition until combined. Beat in sour cream and lemon rind.
4. Pour half the cream cheese mixture over the biscuit base. Spoon over half the passionfruit curd. Pour over the remaining cream cheese mixture, then spoon over remaining passionfruit curd. Use a skewer to gently swirl the create a marbled pattern.
5. Place on a baking tray and bake for 50-60 mins or until almost set in the centre. Turn off oven. Leave cheesecake in the oven, with door ajar, for 2 hours or until cooled completely. Place in the fridge to chill. Decorate with passionfruit.
One of the best cheese cake recipes I've tried..and really yummy too!!!